Fire up the grill to celebrate on Fourth of July

Tuesday

Jul 2, 2013 at 5:12 PM

Thursday is not so hot a day for the Fourth of July, unless the boss gave you Friday off, too.

By Page H. OnoratoCorrespondent

Thursday is not so hot a day for the Fourth of July, unless the boss gave you Friday off, too.But things will fire up a bit when you start your grill for the weenies and burgers and chicken you're going to cook.Here are a couple of good recipes for you to try, if you haven't already planned your menu. The shrimp is great for an appetizer, and the mushrooms go fine with steak or chicken.Grilled Shrimp1 pound extra-large shrimp, in shell1 tablespoon salt2 cups water1⁄2 teaspoon dried thyme1⁄2 teaspoon paprika1⁄2 teaspoon garlic powder1⁄2 teaspoon dried oregano1⁄2 teaspoon saltPinch cayenne pepper2 tablespoons butter1 garlic clove, minced3⁄4 cup vegetable oilDissolve salt in water in a baggie and add shrimp. Press out air, seal and let rest for 20-25 minutes. Combine seasonings. Melt butter and add garlic, cooking about 30 seconds. Keep warm. Open back of shells and devein shrimp, if desired. Toss in oil, then seasonings. Arrange on a skewer and grill 5-6 minutes until shells are slightly charred and pink. Serve with lemon wedges.Grilled Portobellos1⁄2 cup olive oil3 tablespoons lemon juice5 garlic cloves, minced or pressed1⁄4 teaspoon salt4 (5-6 inch) in diameter portobello mushroomsCombine oil, juice, garlic and salt in a baggie. Remove stems from mushrooms and wipe clean with a damp paper towel. Place in baggie and shake gently to coat. Let rest 1 hour. Cut 4 12-inch square pieces of foil. Place mushrooms gill side up on foil, and seal. Grill 10-12 minutes. Carefully remove foil and grill, gill side up, 30-60 seconds more, until grill-marked.

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